Thursday, November 7, 2013

Butternut Squash Spinach Quinoa

I promise we are winding down on the winter squash recipes this fall season! I know everyone may not love squash and pumpkin as much as we do, however can guarantee only one more recipe will be posted this season!

Are you like many of my patients and can not quite develop a taste for quinoa?  You feel obligated to like quinoa because it appears in recipes all over the internet?  Yes, quinoa does have a distinct nutty flavor, but when prepared thoughtfully can produce a delicious dish.  We have posted several quinoa recipes over the past few years including Quinoa Taco Salad and Quinoa Parmesan.

In this recipe the butternut squash adds a sweetened flavor to the quinoa without breaking the calorie bank.  The parmesan cheese sprinkled on the top provides a hint of creaminess, while the spinach adds a crunch to each bite.

We kept this recipe vegetarian (perfect for "Meatless Mondays") as quinoa provides a substantial amount of protein.  However various meat sources could be added such as ground turkey or turkey sausage.

Your family's dietitian,
Kristen Smith
Butternut Squash Spinach Quinoa

by Kristen Smith
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: entree
Ingredients (4 servings)
  • 1 cup quinoa, uncooked
  • 1 1/2 cup butternut squash, cubed (I used Trader Joes packaged version)
  • 1 1/2 cup low sodium vegetable broth
  • 1 1/2 cup raw spinach
  • 1 tablespoon butter
  • 1/8 - 1/4 cup onions, diced
  • 1/2 teaspoon dried thyme
  • Parmesan cheese
1. Cook quinoa as per package directions
2. Boil or roast butternut squash until very tender (time will vary); use a hand blender (or standard blender) to puree squash (you might want to leave it a bit chunky)
3. In a medium saucepan melt butter spread; saute onions on medium heat for 5-7 minutes or until slightly browned; add spinach, broth, thyme, salt&pepper and simmer for about 5 minutes or until slightly tender.
4. Combine pureed squash, spinach, and quinoa.
5. Top with parmesan cheese when served.
Serving size: 1/2 cup (or 1/4 recipe) • Servings: 4 • Calories: 230.2 kcal • Protein: 7.3 g • Sodium: 93.2 mg • Carbs: 41.7 g • Fat: 4.3 g • Fiber: 6.1 • Sugars: 3.8 g
Powered by Recipage

1 comment:


Related Posts Plugin for WordPress, Blogger...